Unlike Bouillabaisse, a traditional fancy fish stew in the Provençal region of southern France, this oven-baked fish with Provencal sauce is rather quick, easy to make, and tastes very delicious and Mediterranean.

700 g Skinless fish fillets (sea bass or red snapper)

Salt and pepper to taste

1 tbsp Olive oil 2 Shallots, finely sliced

1 clove Garlic, minced

1 tbsp Tomato paste

400 g Canned chopped tomatoes

120 ml White wine

1 Roasted bell pepper, thinly sliced

12 Olives, pitted and halved

1 tbsp Flat-leaf parsley, chopped

Preheat the oven to 200C/400F. Grease a baking dish with a little olive oil. Place fish in Season, cover with foil and bake for 15 minutes until just cooked through.

To prepare the sauce, heat the olive oil in a skillet over medium heat. Add sliced shallots and stir until it starts to soften, 1-2 minutes. Add garlic and stir briefly. Add tomato paste, tomatoes and white wine. Stir and cook for 5 minutes until the sauce has thickened.

Add in sliced roasted bell peppers and halved olives, taste and adjust the seasoning. Arrange the fish on serving plates and spoon the sauce over. Top with chopped parsley and serve with noodles or potatoes.

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comments:

Not only does it look absolutely stunning, but I'm sure it tastes so moist and flavorful. Don't olives do amazing things when paired with fish? I wish I could take a fork into my computer screen! Your recipes are always so creative and inspiring. You remind me of the joy of cooking (since I bake far too much) :-)

Hello Angie. This is great. Looks delicious, of course. Hope all's well with you. FYI, I put another blurb on my blog about your wonderful website and your Great Gyro! http://sandwich365.blogspot.com/2010/09/gyro-sandwich-yee-ro.html

Hey Angie! Sorry for being absent lately, but I can see that you're still at it with all of your wonderment. This fish looks absolutely delicious. And I'm so tired I wish someone would just make it for me-that sounds so nice;-)

As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!